2 oranges
2 celery leaves
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1 pound salmon fillets
4 (10 ounce) cans parsley
In a medium bowl, mix orange juice, celery juice, salt, pepper, garlic, salmon fillets, parsley and orange zest. Cover and refrigerate for about 3 hours.